There’s something utterly enchanting about a Cherry Clafoutis—a classic French dessert that beautifully bridges the gap between custard and cake. With its rustic charm and luxurious texture, this dish is a celebration of seasonal fruit, traditionally whole cherries suspended in a rich, lightly sweetened batter. It bakes into a golden, custardy delight that’s slightly crisp on the edges and irresistibly soft at the center.
Perfect for brunch, a casual gathering, or an elegant dinner party, Cherry Clafoutis impresses without requiring complicated techniques or hard-to-find ingredients. Its charm lies in its simplicity—and once you try it, you’ll understand why it’s a favorite across French households and gourmet kitchens alike.
Ingredients and Their Purpose
- 1 cup whole milk – Provides the creamy base for the custard-like batter, giving the dish its smooth, delicate texture.
- 3 large eggs – Essential for binding the ingredients and helping the clafoutis set while adding richness.
- 1/2 cup granulated sugar – Sweetens the batter and balances the tartness of the cherries.
- 1/2 cup all-purpose flour – Adds structure to the batter without making it overly dense.
- 1 tsp pure vanilla extract – Infuses the dessert with a warm, aromatic flavor that complements the cherries.
- 1/4 tsp almond extract (optional but recommended) – Enhances the flavor of the cherries, echoing the subtle nuttiness of cherry pits.
- 1/4 tsp salt – Balances the sweetness and deepens the flavor of the batter.
- 2 cups fresh sweet cherries, pitted – The star of the show. Sweet, juicy cherries add bursts of flavor and texture throughout the dish.
- 2 tbsp unsalted butter (for greasing the dish) – Ensures easy release after baking and adds a layer of richness.
- Powdered sugar (for dusting) – Optional for garnish, adds a touch of elegance and sweetness before serving.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Generously butter a 9-inch round baking dish or cast iron skillet. This helps prevent sticking and adds a subtle buttery flavor to the crust.
Step 2: Prepare the Cherries
Wash and pit the cherries, keeping them whole for an authentic clafoutis. Scatter them evenly across the bottom of your prepared baking dish.
Step 3: Make the Batter
In a mixing bowl, whisk together the eggs and sugar until light and frothy—about 1 minute. Add the milk, vanilla extract, almond extract (if using), and salt. Whisk to combine.
Gradually sift in the flour, whisking until smooth and free of lumps. The batter should be thin—similar to crepe batter.
Step 4: Assemble and Bake
Pour the batter gently over the cherries in the baking dish. Place the dish in the oven and bake for 35 to 40 minutes, or until the clafoutis is puffed, golden, and set in the center.
A knife inserted should come out mostly clean with a slight custardy cling.
Step 5: Cool and Dust
Let the clafoutis cool for at least 15–20 minutes. It will deflate slightly—this is normal. Dust with powdered sugar just before serving.
Why This Cherry Clafoutis Recipe Is Loved
This dish is adored for its simple preparation, versatile ingredients, and elegant presentation. It requires minimal cleanup, can be made in under an hour, and showcases the natural beauty and flavor of fresh cherries.
Unlike many baked desserts, clafoutis is not overly sweet, making it suitable for both dessert and brunch. The contrast between the silky custard and the juicy cherries creates a deeply satisfying mouthfeel that keeps everyone coming back for seconds.
Pro Tips for Perfect Clafoutis
- Use fresh cherries when in season for best flavor, but you can substitute with thawed frozen cherries in the off-season—just pat them dry.
- For an extra layer of flavor, macerate the cherries in a tablespoon of Kirsch or brandy for 30 minutes before baking.
- Don’t overbake. Slight wobble in the center means it’s perfectly set.
- Serve warm or at room temperature. It’s delicious on its own, but even better with a scoop of vanilla ice cream or a dollop of crème fraîche.
Serving Suggestions
Cherry Clafoutis is incredibly versatile and can be served:
- Warm with whipped cream or vanilla ice cream
- At room temperature with a dusting of powdered sugar
- As a brunch centerpiece, paired with fresh coffee or champagne
- Alongside a fruit salad or light green salad for contrast
Final Thoughts: Simple, Elegant, and Incredibly Delicious
This Cherry Clafoutis recipe combines French elegance with everyday accessibility. It’s the kind of dessert that feels special without being fussy—ideal for both seasoned bakers and beginners alike. With its rustic charm and rich, custard-like interior studded with fresh cherries, it’s no wonder this dish has stood the test of time.
If you’re looking for a dessert that’s as beautiful to present as it is delicious to eat, this Cherry Clafoutis will not disappoint. It’s a guaranteed crowd-pleaser and one that will keep your guests talking long after the last bite.
Related Article: Homemade Blueberry Cobbler Recipe: A Classic Comfort Dessert Done Right
Cherry Clafoutis FAQ: Your Questions Answered
What is Cherry Clafoutis?
Cherry Clafoutis is a traditional French dessert made by baking fresh cherries in a thick, crepe-like batter. The result is a custard-like texture with a golden, slightly crisp top and juicy, tender cherries throughout.
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries, but make sure they are fully thawed and well-drained before adding them to the dish. Pat them dry with paper towels to avoid excess moisture, which can affect the custard’s texture.
Should the cherries be pitted?
Traditionally, French clafoutis is made with un-pitted cherries for added almond-like flavor. However, for ease of eating and safety, most home bakers prefer to pit the cherries before baking. It won’t compromise the flavor if you add a drop of almond extract.
Can I make Cherry Clafoutis ahead of time?
Yes. You can bake it a few hours ahead and serve it at room temperature or gently reheat it before serving. It keeps well for up to 2 days in the fridge, but it’s best enjoyed the same day it’s made for optimal texture.
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